Mark L:
Small ones gutted, scaled, and then dredged in flour. Fried with head on are fantastic. Since Tedski mentioned just frying whole I will give that a shot next time.
At Bodega Bay last year they were so thick that my FF was showing a depth of 3-5 feet. I was wondering if instead of a cast net, I could drop down a net that I could pull up through the school?
LuiG:
I either fry or do boquerones. Tried the Anchovy Bar method as described in the Eater episode. Those were amazing! Just finished that batch and will probably head back to the wharf tomorrow to get more.